Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓
Melted Butter
Ingredients
Directions
Mix the butter and flour together until well blended.
Add the hot water or milk and stir.
Place the mixture in a small saucepan and shake it one way until it boils.
Boil for one minute to remove the raw taste.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Butter
- Provides fat and rich flavor, and melts to form the base of the sauce.
- Flour
- Thickens the melted butter as it heats, giving the sauce body and a smoother texture.
- Hot water or milk
- Supplies the liquid that loosens the butter and flour into a pourable sauce.
The step that matters
Boil for one minute. Flour contains starch that tastes raw unless it is heated fully. Boiling for the full minute cooks the flour so the sauce tastes smooth and not floury.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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